Ready in a Jiffy Pulao

Ready in a Jiffy Pulao

Ingredients

• ½ kg Rice
• ½ kg Potatoes
• 2 Tomato
• 4 Boiled eggs
• 6 Green chilies
• 1 cup Yogurt
• ½ cup Oil
• 250 gm Spring onion
• 1 tsp Turmeric powder
• 1 tsp Fennel seeds
• 1 tsp Salt
• 1 tbsp Whole spices
• 2 tsp Ginger garlic paste
• 2 tbsp Desiccated coconut

Method

1. Soak ½ kg rice for 2 hours. Heat ½ cup oil in pan, add 1 tbsp whole spices, fry well and add ½ kg potatoes cut into cubes. Fry well. Now add 1 cup yogurt, 2 chopped tomatoes, 1 tsp turmeric, 1 tsp fennel seeds, 2 tbsp desiccated coconut, 1 tsp salt and 2 tsp ginger garlic paste. 
2. Fry well, now add 2 cup water, cover and cook on low flame till potatoes are tender. Now add 4 boiled eggs and soaked rice. Cook on medium flame till water dries. Add 250 gm chopped spring onion and simmer for 10 minutes. Serve hot.